You’re Not Lazy, Daisy Cake

Photo by:

Brian Samuels

Excerpted from POTLUCK DESSERTS: JOYFUL RECIPES TO SHARE WITH PRIDE by Justin Burke, copyright ©2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved

This cake is actually called Lazy Daisy Cake, but I take issue with names suggesting any recipe is “lazy.” It’s an old-fashioned cake recipe that probably got the name for not having to frost the cake. Instead, the topping is poured over the almost- finished cake and put back in the oven to finish. Regardless of how long it takes you to make it, you’re putting in the effort. We shouldn’t categorize the quality of desserts based on the difficulty level of the execution. That’s nonsense. So here’s my version, and it’s fantastic. I don’t have a backstory to this recipe, but I did find it in a stack of old family recipes. I like to imagine that my great-great-grandmother Daisy made this. Most Daisy cakes are made with a yellow cake, but this version is from someone in my family who used a spiced cake, which is an excellent complement to the sweet coconut topping that gets broiled in the last few minutes of baking. The result is a deliciously caramelized, crispy edged, and super moist cake. Whoever came up with this recipe was by no means lazy— that’s some genius baking!

Ingredients

FOR THE CAKE

1 cup (125 g) all-purpose flour
1 cup (120 g) cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon Peni Miris Cinnamon
¼ teaspoon ground Anamalai Nutmeg
¼ teaspoon ground Kandyan Cloves
4 eggs
2 cups (400 g) granulated sugar
1 teaspoon Kaveri Vanilla extract
1 cup (240 g) whole milk
¾ cup (170 g) unsalted butter

FOR THE COCONUT TOPPING

¾ cup (170 g) unsalted butter
1 ¼ cups (275 g) light brown sugar
½ cup (120 g) heavy whipping cream
Pinch of kosher salt
2 cups (160 g) sweetened shredded coconut

Methods

Preheat your oven to 350° F and butter a 9- by- 13- inch pan. Set aside.
Make the cake: In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg, and clove until combined.
In a separate medium bowl, whisk together the eggs, sugar, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk together until evenly combined.
In a small saucepan over medium heat, add the milk and butter. Stirring occasionally, bring to just a boil, making sure the butter is melted.
Slowly pour the hot butter- milk mixture into the batter, whisking continuously until the batter is smooth and evenly combined. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until just about done (a slight jiggle in the center).
Meanwhile, prepare the coconut topping. In a medium saucepan over medium heat, melt the butter. Once melted add the brown sugar, heavy whipping cream, and salt. Stir until combined and the sugar is dissolved, but not boiling. Remove from heat and fold in the coconut.
Remove the cake from the oven and turn your oven to broil. Carefully pour the coconut topping over the cake and spread in an even layer. Broil for 4 to 5 minutes, or until the topping is bubbling and the coconut is toasted. Carefully rotate the cake periodically to ensure an even caramelization. Cool completely on a wire rack before serving.